Thursday, June 16, 2011

First, let me give credit where credit is due. I found this recipe at www.recipezaar.com, but I have made a few revisions to make it work for me. This pie is soooo easy to make! I have made this pie in a regular size Oreo pie crust, and I have made it in small tart size graham cracker crusts. It makes 18 tarts. What a fun dessert to serve at a party!

Tuesday, June 14, 2011

Every now and then I find a recipe that looks like it could be both easy and scrumptious. I am anxious to try this recipe soon. I found it at Cherry Hill Cottage. This Crock Pot Chocolate Candy looks delish! Please comment if you try it. I want to know how you like it too! ☺

Saturday, June 11, 2011

One of my students gave a presentation for his social studies class. Since his presentation was about The Czech Republic, he made these delicious bar cookies. He found the recipe at www.allrecipes.com. Although the recipe calls for walnuts, Ryan made them without the nuts in case someone had nut allergies. I'm not sure I would make them with the walnuts because they were simply delicious without them. Thanks, Ryan for sharing! ☺

1. Mash together avocados, lime juice and salt in a medium bowl. 2. Mix in onion, cilantro, tomatoes, garlic and jalapenos. 3. Stir in cayenne pepper. 4. Refrigerate 1 hour for best flavor, but I usually serve it immediately because it's just too good to wait for! ☺

Directions: 1. Preheat oven to 450 degrees. 2. Mix all ingredients with a fork. 3. Slice bread in half. 4. Spread mixture over bread. 5. Place bread on baking sheet cheese side up, and bake for about 10 minutes until top is golden brown.

Directions: 1. Heat oven to 375 degrees. 2. Cover chicken in Buffalo Sauce and place on pan sprayed with Pam. 3. Bake chicken in oven about 25 minutes or until chicken is fully cooked. 4. Cut chicken into slices and place in bowl. 5. Stir in more buffalo chicken sauce until chicken is well coated. 6. Shred lettuce on plate. 7. Add chicken, egg, avocado and cheese. 8. Top with ranch or blue cheese dressing.

Directions: 1. Preheat oven to 400 degrees. 2. Bake crust for a few minutes until it starts to brown (5-10 minutes). 3. Mix ranch dressing and sour cream, and spread it on crust. 4. Add toppings (chicken, bacon, onions, cheese). 5. Bake 10 minutes or so, until it is bubbly and brown in the center.

I hail from the city of Louisville, home of the Kentucky Derby. The Hot Brown is a popular part of a Kentucky Derby meal. I like to serve a smaller version of the Hot Brown as an appetizer from Southern Living. This Baby Hot Brown was a hit at our first Kentucky Derby party.

Since I have learned that sometimes a link changes, here is the actual recipe.

1. Preheat oven on broil setting.2. Arrange bread slices on a lightly greased cookie sheet. Broil 6 inches from heat for 3-4 minutes.3. After bread has been removed from oven, set temperature to 500 degrees.3. Melt butter in a saucepan over low heat; add flour and cook (whisking constantly until smooth).4. Gradually whisk in milk; cook over medium heat (whisking constantly until mixture is thickened and bubbly).5. Add cheddar cheese, whisking until cheese melts.6. Stir in diced turkey, salt and cayenne pepper.7. Top bread evenly with warm cheese-turkey mixture.8. Sprinkle evenly with parmesan cheese and half of bacon.9. Bake at 500 degrees for 2 minutes or until parmesan is melted.10. Top with tomato slices, and sprinkle evenly with remaining bacon.

TO MAKE AHEAD ~ Prepare the cheese-turkey mixture, cook the bacon (unless you are using the precooked bacon), and grate the parmesan (unless you are using the shredded in a bag) the day before the party. To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm. Assemble and proceed as directed.

I can't take credit for this recipe. I found it in the February/March 2010 issue of my Taste of Home magazine. We enjoy this soup on a cold, blustery day and when we are under the weather. I hope you enjoy it as well...soooo easy...soooo good!

Directions: 1. In a Dutch oven, combine the first 10 ingredients. 2. Bring to a boil. 3. Reduce heat. 4. Cover and simmer for 10 minutes or until vegetables are crisp-tender. 5. Stir in noodles. 6. Cook 5-7 minutes longer or until noodles and vegetables are tender.

Directions: 1. Place chicken breasts on bottom of crock pot. 2. Mix soups and a little water until well blended. 3. Pour on top of chicken breasts. 4. Cook in crock pot on low while at work. 5. Last 30 minutes...sprinkle Stove Top Stuffing out of box onto chicken breasts. Press down a little with a fork, but do not submerge stuffing. 6. Serve in 30 minutes.

Directions:1. Preheat oven to 350 degrees.2. Beat eggs in a large bowl.3. Blend in ketchup, water, diced onion, Worcestershire sauce and salt.4. Mix in breadcrumbs.5. Mix ground beef with other ingredients with a fork.6. Mold into 8-10 mini loaves.7. Place on a rack in roaster or cake pan.8. Cover with foil and bake for about an hour or until juices run clear, and it's no longer pink inside.9. You may need to drain some of the liquid halfway through cooking time.10. As soon as loaves are done, remove the foil and coat the top and sides of loaves with glaze.11. Turn oven to broil. Watch it closely, and broil just until glaze start to bubble.

1. Place loaf of dough on plate and let sit at room temperature until thawed. 2. Once thawed, roll out onto floured surface to a size of about 9"x16". 3. Spread 1/4 cup margarine over dough. 4. Mix together brown sugar and 3 Tablespoons cinnamon. 5. Sprinkle cinnamon sugar mixture over top of cinnamon roll, stopping about 1/2" away from the sides so it will seal. 6. Carefully roll up cinnamon roll into a log and press lightly to seal. 7. Slice into one-inch slices with serrated knife. 8. Place in greased 9x13 baking dish and cover with cling wrap. 9. Place in warm spot and allow to rise until doubled in size. 10. Remove cling wrap and bake at 400 degrees for about 15 minutes, or until done.

Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

Directions: 1. Make dressing first by combining all ingredients. If time allows, refrigerate overnight for best flavor. 2. Heat oil to 350 degrees. 3. Fry potatoes in small batches; they are done when they are golden brown and float to the top. 4. Drain potatoes on paper towels. You may keep them warm in the oven until the other fries are done. 5. When all French fries are done and drained, place them onto a platter. 6. Salt the fries if you like. 7. Sprinkle on the cheese and bacon pieces. 8. Put in warm oven until the cheese begins to melt. (I sometimes cheat and use the microwave.)

These cookies are ABSOLUTELY DELICIOUS! I know I am the Queen of Easy Cooking, but seriously, the time it takes to make these cookies is SO WORTH IT! Since it is a bit time consuming, let me send you right to the source...Mother Load Layered Cookie Bars This is one of my favorite recipes from Picky Palate.

1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.

Directions: 1. Preheat oven to 350 degrees. 2. Cook spaghetti according to package directions. 3. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. 4. Stir the spaghetti sauce and seasoned salt with the beef and onions. 5. In a large bowl, whisk the eggs, Parmesan cheese and butter. 6. Drain spaghetti; add egg mixture and toss to coat. 7. Place half of the spaghetti mixture in a greased 9x13 baking dish. 8. Top with half of the cottage cheese, meat sauce and mozzarella cheese. 9. Repeat layers. 10. Cover with aluminum foil and bake for 40 minutes. 11. Uncover; bake 20-25 minutes longer or until cheese is melted.

Please let me apologize to my Italian friends. This is about as close as I am to making an Italian dish. Your dishes are THE BEST! One day I hope to learn how to make your authentic Italian sauce.

Directions: 1. Preheat oven to 350 degrees. 2. Spray 9x13 baking dish with Pam. 3. Unroll one package of crescent rolls and spread in bottom of dish. 4. Layer salami, provolone cheese, ham, Swiss cheese and pepperoni on top of the dough. 5. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper. 6. Pour 3/4 of this mixture evenly in dish. (You should have a little less than 1/4 cup left.) 7. Unroll the second package of dough, and place on top of the meat and cheese. 8. Brush with the remaining egg mixture. 9. Cover with aluminum foil and bake for 30 minutes. 10. Remove foil and bake another 15 minutes, or until dough is fluffy and golden brown. 11. Cut into squares and serve warm or cold. (Cut smaller squares for appetizers and larger squares for sandwiches.)

Directions: 1. Preheat oven to 375 degrees. 2. Line pie pan with one pie crust. 3. Drain Veg All. 4. Mix together diced chicken breasts, soup, Veg All and pepper to taste; pour into pie crust. 5. Cover pie with second pie crust and seal around edges. 6. Optional ~ Make an egg wash with an egg white and a tablespoon of water. Then brush this egg wash on the top pie crust. 7. Bake for 30-35 minutes. Remove from oven when pie crust is brown.

Wednesday, June 1, 2011

1 grass grown field½ dozen children – or more Several dogs or puppies when available (optional)Some pebbles1 streamPlenty of sunshineA responsible adult or two

•Into a field, pour the children and dogs allowing to mix well.•Pour the stream over the pebbles until frothy.•Allow the children to play to their hearts content.•When they are nicely browned, cool in a warm bath.•When dry, serve with milk and freshly baked cookies.

Preparation:Take love and loyalty, mix them throughly with faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.

Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with cold shoulder.

Measure words carefully. Add heaping cups of understanding. Use generous amounts of time and patience. Cook, keeping temperature low and do not boil. Add dash of humor and a warm personality. Season to taste with spice of life. Serve with LOVE!

Directions: 1. Set temperature of oil in electric skillet to 375 degrees. 2. In bowl, add milk and sugar to eggs. 3. Use a whisk to stir in flour a little at a time. Be sure there are no lumps. 4. Pour batter through a funnel into grease. 5. Cook until batter is brown underneath. 6. Use tongs to flip over funnel cake and continue cooking until bottom is brown. 7. Remove from grease and place on paper towel-lined plate. 8. While hot, sprinkle funnel cake with sifted powdered sugar or cinnamon/sugar mixture. Chocolate syrup may be drizzled onto funnel cake. Pasta sauce may be spread on funnel cake and sprinkled with parmesan cheese. The topping ideas are limitless.

Directions: 1. Remove paper from cans of milk. 2. Put sealed cans of milk in boiling water. (make sure water covers cans) 3. Keep lid on pan. 4. Boil for 3 hours. 5. Once it starts boiling turn down to low and let it have a continual slow boil. 6. Take out of water and let cans cool down. 7. Open cans and pour into baked pie crust. 8. Refrigerate. 9. Spread Cool Whip on top of "caramel" and sprinkle with nuts.

Directions: 1. Put chili sauce and jelly in a pan; heat until jelly isi melted and sauce is smooth, stirring often. 2. Mix frozen meatballs and sauce together; place in crock pot. 3. Cook on low for 5-7 hours or on high for 3-4 hours.

Directions: 1. Cook eye of round in crock pot. (I usually cook it on low while I am at work.) 2. When eye of round is done, cut into small bite size pieces. 3. Place all ingredients in stock pot or dutch oven. (Do NOT drain vegetables.) 4. Begin cooking on medium. When soup begins to simmer, turn it down to low. It should be ready to serve in 30 minutes.

About Me

My name is Sherri. I am a wife, a mom, a daughter, a sister, an aunt, a grandmother, a teacher and a friend. I am also a recovering perfectionist. Above all, I am a child of God. I love the time I spend with my family, friends and students. I enjoy traveling, cooking, shopping, scrapbooking, eating out and getting manis and pedis. Oh, and I so love my granddaughter, Madeleine, and my grandpuppy, Miley! They really make me smile! There is so much more, but this is a glimpse of who I am.